Top Dishes

Venue details (including top dishes and prices) listed may have changed since the last time the page was updated. You can send us corrections via the Suggest Edits button if something is wrong or missing.

Tried the cup noodle version from Japan 7-11 which was amazingly fragrant. Not the same could be said of the one I tried at Tsuta. The soup had the most slightest hints of truffle, too slight for me. More often then not, I can only smell the truffle, but the soup was just shoyu based. Nothing spectacular about the shoyu broth as well (Disclaimer: I’m a tonkotsu lover)

The noodles were also too soft for my liking. The pork was flavorful and tender.

The ambience is very Japanese, with chefs cooking in front of you, tossing the noodles around, and cutting the pork slices.

The duck broth, made of duck breast slow cooked in shoyu, is tasty yet very light and easy to digest. I liked this the best of the few duck ramens I've eaten. I also love that it comes with a handful of lettuce leaves cuz it makes it feel healthier. Their ramen egg is superb and melty.

Price: $15 (+ $1.80 for ramen egg)

P.S. I'm confused whether their noodles are soba or ramen cuz it looks like ramen but they call it soba 😂

Came during weekday night and there’s wasn’t queue and plenty of seats available. If you are afraid of queueing, they actually open for reservation on Chope.

If you are not those who fancy for more meat at night, you can go for just one slice of char siu, comes together with egg, bamboo shoot, leek and truffle oil. The truffle really taste strong for the soup. $16.80++

Unlike the more known truffle-y rich option, the slow-cooked duck broth is very smooth, creamy and balanced such that one doesn’t get sick of it. The mix in of onions, green leaves and crushed cashew nuts also adds extra flavour. The 4 slices of kamo cha siew (poached duck breast) was really tender and overall, we highly enjoyed this #duckramen
📍@tsutasingapore, #01-01 Pacific Plaza, 9 Scotts Road